Documente Academic
Documente Profesional
Documente Cultură
RECIPES
Copyright 2015 by Ravi Sharma
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Contents
1. Nimmakaya karam 27. Lemon Pickle
28
2. Fenugreek leaves pickle . Cilantro Leaves Pickle
29
3. Amaranth Leaves Pickle . Cilantro Tamarind Pickle
30
4. Red Cabbage Pickle . Vakkaya Pickle
31
5. Spinach Pickle . Lemon Cucumber Pickle
32
6. Pickled Chilies . Ash Gourd Pickle
33
7. Cauliflower Pickle . Sesame Mango Pickle
34
8. Chilies in Mustard Sauce . Dabbakaya Pickle
35 Seasoned Green Chiles in
9. Pickled Baby Ginger . Coriander
10. Sun Dried Tomato Pickle Powder
11 36
. Simple Sorrel Leaves Pickle . Preserved Ginger Pickle
12 37
. Mirchi in Ajwain . Gooseberry Pickle
38. Mango in Panch Phoran
13. Simple Lemon Pickle Powder
14 39
. Sweet Ginger Lemon Syrup . Bitter Gourd Pickle
15 40
. Simple Garlic Pickle . Quick Lemon Juice Pickle
16 41
. Easy Ginger Garlic Pickle . Chickpeas Mango Pickle
17 42
. Cranberry Pickle . Preserved Amla Pickle
18 43
. Tamarind Ginger Pickle . Green Tomato Pickle
19 44
. Garlic Mango Pickle . Salted Mango Pickle
20. Cucumber Pickle 45. Fenugreek Mango Pickle
21. Cashew Mango Pickle 46. Ginger Mango Pickle
22 47
. Tindora Pickle . Ground Mango Pickle
23 48
. Simple Sorrel Leaves Pickle . Carrot and Bean Pickle
49
24. Mango Fenugreek Pickle . Chillies in Cumin Powder
25 Amla Pickle 50 Ginger Yogurt Chutney
. .
26. Mango Pickle
1.NIMMAKAYA KARAM
Ingredients:
Method of preparation:
Heat pan, add urad dal, red chillies and fry until dal
turn light brown. Cool to room temperature and grind
into fine powder.
In a bowl take the sufficient amount of powder and add lemon
juice and salt.
2.Fenugreek leaves pickle
Ingredients:
Method of
preparation:
Wash fenugreek leaves thorougly and fry in little amount of oil for
about 10minutes. Heat 1tbsp of oil in a pan and fry red chillies,
urad dal together.
Grind the fried red chillies, urad dal along with fried fenugreek leaves, tamarind,
jaggery with sufficient amount of salt into paste with required amount of water.
Add sesame seeds and garlic pods to this mixture and grind
for 3-4seconds. Serve with hot rice and ghee.
3.Amaranth Leaves Pickle
Thotakura Avakaya
Ingredients:
Method of preparation:
Notes: Wait for a day for the pickle to absorb all the juices.
Will stay fresh for few weeks if amaranth leaves pickle is kept in a
tight container, and stored in the refrigerator.
4.Red Cabbage Pickle
Ingredients:
Red cabbage 1
Oil 2 tbsps
Red chillies 4
Urad dal 3 tbsps
Oil 1 tbsp
Sesame seeds 2 tsps
Salt to taste
Method of preparation:
Heat oil and saute broken red chillies, urad dal until the dal
turns light brown.
Heat few drops of water in a skillet, add sesame seeds and saute until
they turn light brown.
Palakura Pacchadi
Ingredients:
Method of preparation:
Heat few drops of water in a skillet, add sesame seeds and saute until
they turn light brown.
Grind sesame seeds in a blender, then add red chillies and urad dal.
When they grind into fine powder, add tamarind extract and salt.
Finally add fried spinach and grind into paste.
Ooresina pacchimirapakayalu
Ingredients:
Green Chillies 10
Lemons 2
Salt 1 tbsp
Method of preparation:
Ingredients:
Talimpu:
Method of
preparation:
Break cauliflower into small florets.
Wash and pat them dry.
Dry roast red chillies, urad dal and grind into fine powder.
In a deep bowl, add cauliflower florets, ground powder, lemon juice and
salt.
Aava lo mirapakayalu
Ingredients:
Method of preparation:
Mavidi allam
Ingredients:
Method of preparation:
Ingredients:
Talim
pu
Chana dal 1 tbsp
Urad dal 1 tsp
Mustard seeds
1 tsp Cumin
seeds 1 tsp Oil
1 tbsp
Method of preparation:
In a pan, dry roast fenugreek seeds, mustard seeds, cumin seeds until the
fenugreek seeds turns light brown.
Using a spice blender, blend together roasted fenugreek seeds, mustard seeds,
cumin seeds along with asafoetida and salt.
Heat wide pan, add ground tomato ginger paste, tamarind extract, ground
spice powder, red chilli powder and chopped sun dried tomatoes.
Reduce the mixture to somewhat thicker texture by placing on high heat and
adjust salt.
In another small pan, add garlic circles and all talimpu ingredients in order.
When dal turns light brown and seeds splutter, add this talimpu to
above tomato mixture. Serve with rice or use it as dosa spread.
Menthi Gongura
Ingredients:
Method of preparation:
Heat pan on medium low, add fenugreek seeds and roast them
until golden brown. Cool and grind fenugreek seeds into fine
powder.
Vaamu Lo Mirapakayalu
Ingredients:
Method of preparation:
Wash and slit the green chillies in the stomach without cutting
them into half.
Nimmakaya Karam
Ingredients:
Lemon 1
Urad dal 1/2 cup
Whole dried red chillies 5-8
Salt to taste
Oil 1 tsp
Method of preparation:
Notes: If you already made urad dal powder, then just squeeze the
lemon and add salt.
14. Sweet Ginger Lemon Syrup
Ingredients:
Method of preparation:
Heat ghee in a pan on low heat, add chopped ginger and let it brown
for few seconds. Then add lemon juice and grated jaggery.
Stir continuously until the mixture comes to a bubble.
When the consistency of the mixture is thick like honey,
remove from heat. Cool and store tight for months.
Notes: Taken spoonful like medicine for bad throat, cough, cold
(say for winter)
15. Simple Garlic Pickle
Vellullipaya Karam
Ingredients:
Method of preparation:
Ingredients:
Method of preparation:
Using a blender, grind ginger, garlic, red chillies and salt into somewhat fine
powder without adding any water.
Heat oil in small pan until its smoking hot.
Ingredients:
Method of preparation:
Heat pan on medium low, add fenugreek seeds and roast them
until golden brown. Cool and grind fenugreek seeds into fine
powder.
Allam Pacchadi
Ingredients:
Talimpu:
Notes: Roast the fenugreek seeds until golden brown, powder them and store
tight for further use.
19. Garlic Mango Pickle
Vellulli Avakaya
Ingredients:
Garlic 15 20 pods
Raw Mango 1 cup chopped
Red Chile Powder 2/3 cup
Black Mustard Seeds Powder 2/3 cup
Salt 2/3 cup
Fenugreek Seeds 1/2 tsp
Turmeric Powder 1/2 tsp
Sesame Oil as required
Method of preparation:
Notes: If you already have mango pickle made, add few garlic pods into the pickle
and leave it for 3 5 days for the garlic pods to absorb the juices. Use as required.
20. Cucumber Pickle
Ingredients:
Cucumber 1/2
Black Mustard Seeds 1/2 cup
Red Chile Powder 1/2 cup
Fenugreek Seeds Powder 1/2 tsp
Salt 1/2 cup
Oil 1 cup
Method of preparation:
Notes: Can use any kind of cucumber (kirby, reuglar, japanese or english
cucumber) for this pickle.
21. Cashew Mango Pickle
Ingredients:
Raw Mango 1
Cashews 1/2 3/4 cup
Garlic 3 pods
Roasted Fenugreek Seeds Powder a big pinch
Roasted Cumin Powder 1/2 tsp
Red Chile Powder 2 tbsps
Salt 2 tbsps
Talimpu:
Method of preparation:
Dondakaya Avakaya
Ingredients:
Tindora / Tendli 15 20
Black Mustard Seeds 1/4 cup
Red Chile Powder 1/2 cup
Fenugreek Seeds Powder 1/2 tsp
Turmeric Powder a pinch
Salt 1/2 cup
Lemon Juice 2 4 tbsps
Oil 1 cup
Method of preparation:
Notes: Instead of using plain oil, temper the pickle with mustard seeds and
asafoetida.
23. Simple Sorrel Leaves
Pickle
Gongura Pachadi
Ingredients:
Method of preparation:
Once cooled, grind the fried sorrel leaves, urad dal and red chilli mixture and
salt into smooth paste without adding any water.
Heat a tbsp of oil in a nonstick pan, add garlic cloves.
When they start to change color, add ground sorrel leaves mixture
and sesame seeds. Fry the whole pickle for a minute adding more oil
if required.
Store tight in a clean jar and this pickle stays for a year if taken
pickling precautions. Serve with steamed rice and a thick slice of
onion.
Notes: Add sliced onion in oil along with garlic cloves if you wish but this
reduces the pickle life.
24. Mango Fenugreek Pickle
Ingredients:
Mango 1
Fenugreek Seeds 1 tsp
Red Chile Powder 2 tbsps
Turmeric Powder 1/2 tsp
Salt 1 tbsp
Mustard Seeds 1 tsp
Oil 6 tbsps
Method of preparation:
Roast fenugreek seeds in a pan without oil until they turn golden brown.
Cool and grind roasted fenugreek seeds into fine powder.
Peel and chop raw mango into small cubes (around 1 1/2 cups).
In a mixing bowl, mix chopped raw mango, turmeric powder, red chilli powder
and salt together.
Heat oil in a pan, add mustard seeds.
When mustard seeds almost stop spluttering, add fenugreek
seeds powder. Pour this hot oil onto the raw mango pieces and
keep covered for few minutes. Once cooled to room
temperature, remove onto a clean jar and store tight. Stays
fresh for few weeks if refrigerated.
Ingredients:
Method of
preparation:
Wash, clean and pat dry gooseberry.
Using a paring knife, make small cuts in gooseberry without breaking it down.
Heat oil in a sauce pot, add urad dal, mustard seeds, cumin seeds, curry leaves ,
fenugreek seeds powder and asafoetida.
Then add gooseberry, turmeric powder and salt.
Lightly cover and cook for about 3 5 minutes or until gooseberry
turns soft from inside. Uncover, remove from heat and cool the mixture
to room temperature.
Now add urad dal red chilli powder and mix
thoroughly. Store in a clean long jar and
always refrigerate.
Adjust salt every two days to avoid spoilage.
Notes: Make sure the pickled gooseberry is soaked in its own oil at all times.
26. Mango Pickle
Avakaya / Aavakaaya
Ingredients:
Raw Mango 1
Red Chile Powder 2/3 cup
Black Mustard Seeds Powder 2/3 cup
Salt 2/3 cup
Oil 2 cups (app.)
Method of preparation:
Notes: Grind black mustard seeds with a pinch of salt once the mango pieces
are chopped else the powder might turn sour.
27. Lemon Pickle
Nimmakaya Uragaya
Ingredients:
Lemons 12
Salt 125 gms
Turmeric Powder 1 tsp
Red Chile Powder 2 tsps
Mustard Seeds 1/2 tsp
Asafoetida a big pinch
Oil 1 tbsp
Method of preparation:
When necessary, take 3 tbsps of above lemon pickle and red chilli powder
into a small bowl. Heat oil in a pan, add mustard seeds and asafoetida.
When mustard seeds start spluttering, remove from heat and
add to above bowl. Mix thoroughly and serve.
Kotthimera Ooragaya
Ingredients:
Method of preparation:
Ingredients:
Method of preparation:
Heat tbsp of oil in the same pan, add chopped cilantro and fry until it
completely wilts. Then add tamarind extract, ground spice powder
and salt.
Once the mixture comes to a bubble, add oil and remove from heat.
Store the cilantro tamarind pickle in a tight sterilized jar and this pickle stays
fresh for few months.
Notes: Make sure not to burn the spices which spoils the whole pickle.
30. Vakkaya Pickle
Vakkaya Avakaya
Ingredients:
Vaakaya 1 cup
Mustard seeds 2 tbsps
Fenugreek Seeds 1 tsp
Red Chilli Powder 2 tbsps
Turmeric powder a big pinch
Salt 2 tbsps
Oil 3-5 tbsps
Talimpu:
Heat pan on medium flame, add fenugreek seeds and roast them
until golden brown. Cool and grind fenugreek seeds into fine powder
along with mustard seeds.
Notes: Store tight and refrigerate this vakkaya pickle to increase shelf life.
31. Lemon Cucumber Pickle
Dosakaya Avakaya
Ingredients:
Method of preparation:
In a mixing bowl, mix chopped cucumber, mustard seeds powder, red chilli
powder, fenugreek seeds powder and salt together with little oil.
When everything is thoroughly mixed, taste and adjust the
seasonings if required. Remove into sterilized jar, pour remaining
oil and close the lid.
The pickle matures in an hour and stays for only few weeks if refrigerated.
Ingredients:
Method of preparation:
In a mixing bowl, mix chopped ash gourd, mustard seeds powder, red chilli
powder, turmeric powder, garlic pods, lemon juice and salt together with half of
oil.
When everything is thoroughly mixed, taste and adjust the seasonings if required.
Remove the pickle into sterilized jar and pour in the
remaining oil. Use the pickle after few hours.
Ash gourd pickle stays for few weeks if well preserved.
Ingredients:
Method of preparation:
If taken care to use dry utensils and to not expose to humidity (moisture spoils
the pickle), the pickle stays fresh for a year.
Notes: White sesame seeds powder is nothing but the finely ground white
sesame seeds.
34. Dabbakaya Pickle
Dabbakaya Ooragaya
Ingredients:
Dabbakaya 2
Salt 125 gms
Roasted Fenugreek Powder 1/2 tsp
Turmeric Powder 1 tsp
Red Chile Powder 2 tsps
Mustard Seeds 1/2 tsp
Asafoetida a big pinch
Oil 1 tbsp
Method of preparation:
Notes: Since the skin is too thick, pickle needs at least 10 15 days to mature.
35. Seasoned Green Chiles in Coriander
Powder
Ingredients:
Method of preparation:
Roast coriander seeds in a shallow pan until aromatic and grind them into fine
powder once completely cooled.
In a dry glass jar, add green chillies, coriander powder and salt.
Pour oil all over the top and seal the lid.
Leave the jar for 3 6 days by stirring each day.
Serve with hot steamed rice, plain dal and ghee.
Stays for couple of months fresh if kept in a dry place.
Notes: Choose tender green chillies for this recipe, if you can
36. Preserved Ginger Pickle
Allam Pachadi
Ingredients:
Method of preparation:
Blend dried ginger, jaggery, tamarind juice, ground powder, turmeric powder
and salt into smooth paste.
Pour the tempered oil onto the ground ginger pickle and
mix thoroughly. Remove onto a clean dry jar and store
tight.
Serve with idly, dosa, utappam or simply plain
steamed rice. Stays fresh in a refrigerator for
few months.
Notes: Make sure to adjust the ingredients (more ginger, less jaggery, more
spice) according to your preference.
37. Gooseberry Pickle
Ingredients:
Method of preparation:
When ready to make the pickle, take a handful of gooseberries into a bowl.
Thoroughly grind cilantro, cumin seeds and green chilies in a blender.
Finally add gooseberries and blend again into somewhat coarse paste.
Serve with hot steamed rice and dollop of ghee.
Notes: If using frozen gooseberries, make sure to dry them under sun for a little
longer and remember to use the pickle made of these within a few days.
38. Mango in Panch Phoran Powder
Ingredients:
Raw Mango 1
Panch Phoran Powder 2 tbsps
Roasted Cumin Powder 1 tbsp
Red Chile Powder 1 tbsp
Turmeric Powder 1 tbsp
Salt as required
Mustard Oil 5 tbsps
Method of preparation:
Wash thoroughly and chop raw mango into 1 inch thick slices.
Discard the seed and preheat the oven to 325F.
Apply turmeric to the mango pieces and keep them aside for 10 20 minutes.
Arrange the mango slices on a baking tray and bake for 10 20 minutes.
Alternatively, dry the mango pieces under sun for a day or two.
In a mixing bowl, mix together panch phoran powder, roasted cumin powder, red
chilli powder and salt. Stir in lightly dried mango pieces and mustard oil.
Store tight in a dry jar and let the mango panch phoran pickle mature
for couple of days. Serve mango in panch phoran powder with plain
rice or with any dal.
Ingredients:
Bitter Gourd 2
Mustard Seeds 2 tbsps
Red Chilli Powder 4 tbsps
Roasted Coriander Powder 1 tbsp
Roasted Cumin Powder 1/2 tbsp
Turmeric Powder 1 tsp
Mustard Oil 1/4 cup
Canola Oil 1/2 cup
Salt as required
Method of preparation:
Grind mustard seeds into fine powder with few pinches of salt.
Wash, lightly scrape, remove ends and halve the bitter gourds vertically.
Remove any seeds inside the bitter gourd halves and chop bitter gourds into
very small pieces.
Apply salt, turmeric powder to the chopped bitter gourd pieces and leave them
aside for at least an hour.
After an hour, tightly squeeze the bitter gourd pieces to discard all
the bitter juice. Put the squeezed bitter gourd pieces in a mixing
bowl.
Add mustard seeds powder, red chilli powder, coriander powder, cumin powder and
salt (little less than 3 tbsps) to the above mixing bowl.
Mix everything thoroughly, adjust the seasonings and take contents of mixing
bowl into a clean dry jar. Heat both the oils till hot, pour both the hot oils into the
jar and stir.
Cool the bitter gourd pickle completely before
applying the lid. Store tight and let the bitter gourd
pickle mature for a day or two. Bitter gourd pickle
stays for months if refrigerated.
Notes: Make sure to leave the salted bitter gourd pieces for at least one hour
before proceeding with the recipe.
40. Quick Lemon Juice Pickle
Lemon pickles are quite famous all over India. Lemons generally need to be treated
with turmeric powder and salt for few days to make a pickle. In this recipe, lemon
juice is used instead of the lemon skin. Although the skin can be finely chopped
and added to the pickle (which needs at least 2 days of mature time). Here, lemon
juice is mixed with red chilli powder and salt. It is then tempered with hot oil and
spices. This lemon pickle is instant and generally made in small batches or
whenever necessary. Makes: 4 6 Servings
Ingredients:
Lemon 1
Red Chile Powder 1 tbsp
Salt to taste
Talimpu:
Senagala Avakaya
Mango Pickle is ubiquitous in India. Mango pickle is made in countless ways with
multiple ingredients and various methods. In chickpeas mango pickle, raw black
or brown chickpeas are added along with mango pieces. Chickpeas soaks up
sourness from mango and heat from red chilli powder giving the pickle a different
dimension. Chickpeas has a thick skin, so it takes a month or two for this pickle
to mature.
Makes: 4 5 Cups of Pickle
.
Ingredients:
Method of
preparation:
Wash, clean, pat dry and chop raw mango with its seed into big chunks. Make
sure raw mango is sour enough.
In a mixing bowl, mix together red chilli powder, black mustard seeds
powder, fenugreek seeds, turmeric powder and salt.
Then stir in raw mango chunks with few tablespoons of sesame oil.
Taste the pickle and adjust the seasonings before following the below steps. If
the mango is not sour enough, reduce the quantity of salt.
Then transfer all the mixed ingredients in to a clean sterilized jar.
Leave the jar for 3 days and the next day stir in black chickpeas. Pour sesame oil
until all mango chunks are completely soaked in oil and give the pickle a good stir.
Seal the jar with a muslin cloth and leave it 15 30 days for the pickle to
develop and chickpeas to absorb all the flavors.
Chickpeas mango pickle stays fresh for an year and serve it with steamed rice or
idly or roti etc
Notes: Make sure to mix the pickle thoroughly every few months. Add more
sesame oil to make sure mango pieces are always in oil.
Suggestions: If chickpeas is raw even after a month, add more oil if required and
leave it to mature for few more days.
Variations: Plain Mango Pickle, Sesame Mango Pickle, Garlic Mango Pickle, etc
Other Names: Kaala Chana Aur Aam Ka Achaar, Pacchi Senagala Avakaya.
42. Preserved Amla Pickle
Usirikaya Pachadi
Amla or gooseberry is a fruit mainly popular for its Ayurvedic properties. Amla
pickle has multiple versions. Here, amla is pounded with turmeric powder and
preserved along with salt. When necessary, small amounts of preserved pickle are
taken out. The preserved amla pickle is grinded along with few spices like cumin
seeds, green chillies and garlic pods. The prepared amla pickle is mixed with plain
steamed rice and consumed as a first course.
Makes: around a cup of gooseberry pickle
.
Ingredients:
Method of preparation:
Store the mashed amla in a clean dry ceramic jar or glass jar for 3 days.
On 4th day, pick all the seeds from the gooseberries with clean dry hands and
discard the seeds.
Layer the mashed gooseberries with salt multiple times and tie the ceramic jar with
a clean muslin cloth. If taken pickling precautions, this amla pickle stays for years.
Aged amla turns black as you can see in the above picture.
To prepare few servings when necessary, take half a cup of amla pickle out
of the storage jar. Grind the amla pickle with green chilli and cumin seeds.
Finally add garlic pods and give it a quick pulse.
Store the prepared amla pickle in a clean jar and it stays for
a month or two. Serve with plain steamed rice and dollop of
ghee.
Notes: Use the stored amla pickle when necessary or else the pickle spoils
easily when ground with garlic and all the spices.
Suggestions: If pickle needs more spice, grind it with more green chiles. Salt
acts as a preservative, so dont reduce the amount of salt in the gooseberry
pickle.
Variations: Gooseberry Pickle, Instant Amla Pickle.
Other Names: Gooseberry Pickle, Amla Pickle, Nalla Pachadi, Nellikkaai Pickle.
43. Green Tomato Pickle
Green tomatoes are unripe tomatoes. Since the unripe tomatoes are raw, this
pickle stays for couple of weeks. This is simple green tomato pickle made by
chopping up the green tomatoes and mixing it with coarsely ground garlic, red
chilli powder and salt. Sesame oil is generally used as a pickle base since it
enhances the flavor of the pickle.
Makes: around 1 Cup of green tomato pickle
Ingredients:
Method of preparation:
Suggestions: If pickle needs more salt or red chile powder, add them. Make sure
green tomatoes are not too juicy.
Variations: Chop the tomato very fine to reduce the mature time. You can also
make talimpu at end with mustard seeds and curry leaves if you wish.
Other Names: Unripe Tomato Pickle, Simple Raw Tomato Pickle.
44. Salted Mango Pickle
Uppu Avakaya
Mango pickle is the most famous Indian pickle. There are tens of varieties of
mango pickle and this is one of those especially made in Andhra Pradesh. Here,
salted mango pickle is not supposed to contain red chilli powder or any other
spicing. Uppu Avakaya as it is called is made of sesame seeds which are roasted
till golden color and ground into fine powder, mustard seeds which are ground
finely, and salt. Makes: 4 5 of Salty Mango Pickle
Ingredients:
Method of preparation:
Suggestions: If pickle seems too salty, let it mature for couple of more
weeks before using. Variations: Sesame Mango Pickle, Mango Pickle,
Chickpeas Mango Pickle.
Other Names: Salty Mango Pickle.
45. Fenugreek Mango Pickle
Mango Pickle is the most prepared pickle in India. Mango pickle can be made with
multiple ingredients using various methods. In fenugreek mango pickle, fenugreek
seeds are roasted till beautiful golden color or till aromatic. The freshly roasted
fenugreek seeds are cooled and ground into fine powder. The chopped mango
pieces are mixed with the prepared spice powders and soaked in oil to mature.
Makes: around 2 Cups of Fenugreek Mango Pickle
Ingredients:
Method of preparation:
Wash, clean, pat dry and chop raw mango with its seed into big chunks. Make
sure raw mango is sour enough.
Roast fenugreek seeds in a heavy bottomed pan till golden brown
or till aromatic. Cool and grind the roasted fenugreek seeds into
fine powder.
In a mixing bowl, mix together red chilli powder, fenugreek seeds powder,
turmeric powder and salt. Then stir in raw mango chunks with few tablespoons
of sesame oil.
Taste the pickle and adjust the seasonings before following the below steps.
If the mango is not sour enough, reduce the quantity of salt and if mango is too
sour, increase the salt. Then transfer all the mixed ingredients in to a clean
sterilized jar.
Pour sesame oil until all mango chunks are completely soaked in oil and give
the pickle a good stir. Seal the jar with a muslin cloth and leave it 15 30 days
for the pickle to develop.
Fenugreek mango pickle stays fresh for nearly an year.
Serve fenugreek mango pickle with steamed rice or idly or roti etc
Notes: Make sure to mix the pickle thoroughly every few months. Add more
sesame oil to make sure mango pieces are always in oil.
Suggestions: If pickle is too bitter, add tbsp of red chilli powder and enough salt
to the pickle and stir. Add oil if required.
Variations: Plain Mango Pickle, Sesame Mango Pickle, Garlic Mango Pickle, etc
Other Names: Menthi Ooragaya, Methi Dana Achaar.
46. Ginger Mango Pickle
Allam Avakaya.
Among the numerous recipes of mango pickle, ginger mango pickle is one of the
most famous. Ginger root spices up the mango pickle and gives this pickle a
distinct flavor. Ginger is finely grated and mixed along with chopped raw mango
pieces and various spices. This pickle matures in a week or two and stays fresh for
an year if taken pickling precautions.
Makes: around 2 Cups of Ginger Mango Pickle
Ingredients:
Method of
preparation:
Wash, pat dry, peel and finely grate ginger.
Clean, wash thoroughly, pat dry and chop raw mango along with its seed
into small chunks. If the mango is sour but not sour enough, reduce the
quantity of salt.
In a mixing bowl, mix red chile powder, black mustard seeds powder, fenugreek
seeds, turmeric powder and salt together with few tbsps of sesame oil.
Add grated ginger and raw mango chunks and mix thoroughly to let the spices stick
to the mango pieces. Then transfer all the mixed pickle ingredients into a clean
ceramic or glass jar.
Leave the jar for a day or two and on next day, add sesame oil until all mango
chunks are completely soaked.
Seal the jar with a muslin cloth or with a tight lid and leave it for 7 15 days for
the pickle to develop. Serve ginger mango pickle with idly, dosa or mix it with
plain steamed rice.
Notes: Black mustard seeds are ground into fine powder with a pinch of salt to
make black mustard seeds powder.
Suggestions: If pickle needs more ginger, add few more tbsps of freshly grated
ginger to the pickle and mix well.
Variations: If you have plain mango pickle made, add grated ginger into the
pickle and leave it for 3 5 days for the pickle to absorb all the juices.
Other Names: Allam Mavidikaya Avakaya.
47. Ground Mango Pickle
Tokkudu Magaya.
This is a complex version of mango pickle prepared from dried mango pieces. Raw
and sour mangoes are sliced and kept under sun till completely dried. Dried mango
pieces are ground into small pieces and mixed with other spices. The mango pickle
is finished by tempering oil with asafoetida and garlic pods. Makes: around 3 Cups
of Mango Pickle
.
Ingredients:
Method of
preparation:
Break the garlic cloves and peel all the garlic pods.
Separately roast mustard seeds and fenugreek seeds in a heavy bottomed pan on
medium heat for few seconds.
Once cooled to room temperature, grind mustard seeds and fenugreek seeds into
fine powder.
Grind the dried mango pieces into small pieces using a grinder.
In a mixing bowl, mix together reserved liquid, red chilli powder, ground
mustard seeds powder and fenugreek seeds powder.
Then stir in the ground dried mango pieces into the mixing bowl.
Store ground mango pickle tight in a clean dry jar. Serve when required and this
pickle stays fresh for half an year.
Notes: Make sure to adjust salt according to the sourness of the mango pieces.
Suggestions: If the pickle is too salty even after a month add more red chilli
powder to it along with sufficient oil. If there is not enough oil in the pickle, heat
half a cup or more of oil to the smoking point and mix into the pickle.
Variations: Ginger Mango Pickle, Fenugreek Mango Pickle and
Mango Pickle Chutney. Other Names: Tokkina Magaya.
48. Carrot and Bean Pickle
Carrots and fresh green beans are chopped into couple of inch long pieces. Mustard
seeds and coriander seeds are ground finely and mixed with lemon juice and oil.
Chopped vegetables are tossed in the prepared spices and left in sun light for
couple of days before the pickle is ready.
Makes: around 1 1/2 Cups of Carrot and Beans Pickle.
Ingredients:
Method of preparation:
Grind mustard seeds and coriander seeds into coarse powder using a spice
blender.
In a mixing bowl, add the ground mustard and coriander seeds along with
turmeric powder and salt. Then add the chopped carrots and beans to the
mixture along with lemon juice and oil.
Mix everything well and transfer to a clean dry glass or ceramic or plastic jar.
Let the pickle sit for couple of days in sun light before using.
Serve carrot and bean pickle with yogurt rice etc
Notes: Make sure to take necessary pickling precautions to lengthen the pickle
life.
Suggestions: Make sure to leave the pickle for more time if any of the
ingredients seems raw and flavorless.
Variations: You can also add few tsps of red chili powder along with other
spices for extra spice. Any other thinly sliced raw vegetables can be added.
Other Names: Carrot and Bean Pickle.
49. Chillies in Cumin Powder
Jeera Mirchi.
Cumin seeds are roasted on low flame and ground into fine powder for fresh flavor.
Tender Green Chiles are stuffed with roasted cumin powder and mixed with lemon
juice. They are then stored in a jar with good amount of oil and left to mature for
couple of days before using.
Makes: 6 Chilies in Cumin Powder.
Ingredients:
Method of preparation:
Wash thoroughly, pat dry and slit green chillies with its stem and tail intact.
Heat a heavy bottomed pan on low flame, add cumin seeds and roast them until
aromatic or until the seeds darken a bit (around 4 minutes).
Cool the roasted cumin seeds completely to room temperature and grind them
into fine powder using spice blender.
Mix together roasted cumin powder, a tbsp of oil and
salt.
Take a tsp of the above cumin mixture and stuff it into green chillies.
Arrange the green chillies on a plate, add lemon juice and
remaining cumin powder. Mix well and pour the remaining oil over
the green chiles.
Alternatively, if you choose smaller green chillies, they can be transfered to jar
before adding oil.
Cover the plate with a plastic wrap or close it with another plate.
Leave the green chillies for couple of days to mature before using them.
Serve chillies in cumin powder with any dal rice or yogurt rice.
Notes: Make sure to choose fresh and tender green chillies as they tend to be
mildly hot. Dont over roast cumin seeds.
Suggestions: Stir the green chillies at least once every day. Add more oil if they
tend to dry out a bit.
Variations: Also check out some other variations of this simple green chilli pickle.
Green Chillies in Mustard Seeds Powder, Mirchi in Ajwain, Green Chillies in Lemon
Juice.
Preserved Ginger Pickle is used in the making of this chutney. Few tablespoons of
yogurt is mixed with the ginger pickle along with chopped onion and green chilies.
This chutney is generally served with idly, dosa etc. as a quick fix.
Makes: around 6 Servings Ginger Yogurt Chutney.
Ingredients:
Method of preparation: